Great for a gluten-free diet or any vegetarian. And they're baked not fried. Make double and freeze to have a simple snack another day. One day we served as a side dish and another day for breakfast with sour cream and smoked salmon.
- 2 medium zucchinis, peeled
- 2 medium sweet potatoes
- 2 large scallions, finely chopped
- several sprigs of chopped fresh parsley
- 2 eggs, lightly beaten or use egg replacer such as Bob's Red Mill or Follow Your Heart Vegan Egg.
- 1/2 cup almond flour
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 TBSP olive oil
Preheat the oven to 375. Shred the west potatoes and zucchini with a hand grater or food processor. Place the shredded veggies in a colander, sprinkle with a generous pinch of salt and mix through. Let stand for 10 minutes, then squeeze out all the moisture from the veggies with your hands.
Place the grated zucchini and sweet potatoes in a large bowl. Add the scallions, parsley, eggs, pinch of salt, pinch of pepper and almond flour and mix until combine. With your hands, form each fritter, and place a couple of inches apart on a baking sheet
Serve warm with your favorite salad and sauce like a spicy mayo or tartar sauce.